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Watercress Salad with Persimmons and Hazelnuts

Watercress Salad with Persimmons and Hazelnuts

Serve this light and delicious watercress, persimmon, and hazelnut salad -- it's a great meal on its own or as a starter.

The Martha Stewart Show http://www.marthastewart.com/314177/watercress-salad-with-persimmons-and-haz
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  • Yield Serves 4

Ingredients

    • 1 teaspoon finely chopped shallot
    • 1/4 cup plus 2 tablespoons freshly squeezed orange juice
    • 1 tablespoon sherry-wine vinegar
    • 1 teaspoon honey
    • Coarse salt and freshly ground pepper
    • 1/4 cup hazelnut oil
    • 1/4 cup safflower oil
    • 2 bunches watercress, washed and well dried, tough stems removed
    • 4 heads red endive, cut crosswise into 1/2-inch pieces
    • 1/2 cup blanched hazelnuts, toasted and chopped
    • 2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges
    • 4 ounces soft, ripened goat cheese, such as Bijou, Humboldt Fog, or Bucheron, cut into 8 wedges

Directions

  1. In a large bowl, whisk together shallot, orange juice, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oils until mixture is emulsified; season with salt and pepper.
  2. Add red endive and watercress to bowl with dressing; lightly toss. Add hazelnuts and transfer salad to a large chilled platter. Place persimmon wedges and cheese around edge of platter; serve immediately.

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